Chocolate Avocado Banana Pudding. I just made this and its insanely good! I modified a bit as follows: 1 avocado, 2 ripe bananas, 2 heaping tsp of unsweetened cocoa powder, 2 heaping tsp of organic peanut butter powder (or PB2), 1 tsp vanilla and a bit of cinnamon. Fridge it up to chill or be a woman and go straight outta the food processor like me

Chocolate Avocado Banana Pudding [serves 2-4] 2 avocados, ripe 2 medium bananas, ripe 6-8T unsweetened cocoa powder 1t vanilla extract 1t cinnamon 1.5 scoops Raw protein powder [opt] In a food processor, combine the avocado + banana and process until smooth. Scrape down the sides of bowl as necessary. Add the cocoa powder, vanilla, cinnamon, and protein powder [if using]. Process again until smooth. Refrigerate until ready to serve and add any topping you like. Store in a sealed container and eat within 2-3 days. notes: This has the consistency of a thick pudding, but is not similar to chocolate pudding from a box. If you want a thinner consistency, add your favorite milk, starting with 1T at a time. Do not use frozen bananas. The riper the banana, the sweeter and stronger the flavor will be. Your avocados should be slightly soft to the touch but not mushy, hard, or watery when cut. If you don’t like banana, feel free to sub in a squash puree [drained of excess liquid]. Add honey or maple syrup if desired. An immersion blender should also work for this.

Mango, Lime & Coconut Puddings - Blend flesh of two mangoes, 1/2 cup soaked cashews, juice of 1 lime, 1 Tablespoon light agave nectar and 1 Tablespoon coconut oil/butter in a blender or food processor until smooth. Pour into four small bowls, cover and refrigerate for three hours or overnight. Top with a slice of lime an cubed mango before serving.

"Crumble" for any dessert: 1 cup pecans, 1 tablespoon coconut butter, Stevia, and 1/2 teaspoon allspice 1. Place all ingredients in food processor. Pulse until a fine crumb is achieved. Put in bowl and set aside.